热处理对乳蛋白消化特性影响的研究进展

Effect of Heat Treatment on Milk Protein Digestion:A Review

乳蛋白为人体提供必需氨基酸,生物利用率高,是优质的蛋白质来源。在乳制品加工过程中,热处理会改变乳蛋白的空间结构及化学修饰,从而对乳蛋白的消化特性产生影响。热处理程度越剧烈,乳蛋白在胃中形成的凝块越松软,且变性乳清蛋白形成的聚集体有利于胃蛋白酶的消化。同时,热处理也改变了胃消化动力学及乳蛋白衍生生物活性肽的释放。热处理诱导的化学修饰如美拉德反应产物被认为降低了整体消化率,但近期研究也指出了其作为益生元的潜在功能。文章梳理了热处理对乳蛋白结构、功能性和营养性的影响,以期为乳制品的热处理工艺优化提供借鉴。

Milk p rotein p rovides e ssential amino acids for h uman,it i s a h igh-quality p rotein s ource a s its high bioavailability.During the processing of dairy products,heat treatment changes the spatial structure and chemical modification of milk proteins,thereby affecting the digestibility of milk proteins.The more severe the heat treatment,the softer the curd formed by the milk protein in the stomach,and the aggregation of the denatured whey protein is conducive to the digestion of pepsin.In addition,heat treatment also altered gastric digestion kinetics and the release of milk protein-derived bioactive peptides.Heat treatment-induced chemical modifications such as Maillard reaction products are thought to reduce overall digestibility,but recent studies have also pointed to their potential function as prebiotics.In this paper,the influence of heat treatment on the structure,functionality and nutrition of milk protein was reviewed,in order to provide reference for the optimization of heat treatment process of dairy products.